Name: White chocolate & apricot cheesecake
Prep time: 45 min
Cook time: 5 min
Total time: 4 h 50 min
Yield: 8
Cuisine: British
Ingredients: 200g pack shortbread biscuits; 50g butter melted; 7 ripe apricots; 2 sheets leaf gelatine; 300g white chocolate plus extra to decorate; 300ml pot double cream; 250g pack light soft cheese such as Philadelphia Light; 85g caster sugar; 2 tbsp icing sugar

Home
Recipes
White chocolate & apricot cheesecake

White chocolate & apricot cheesecake

Mary Cadogan

Save recipe

Serves 8

More effort

Prep: 40 mins - 45 mins

Cook: 5 mins

Plus chilling

A star rating of 4.7 out of 5.16 ratingsRate

loading...

A stunning centrepiece for any celebration or the perfect end to a Sunday lunch

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

200g pack shortbread

biscuits
50g butter

melted
7 ripe apricots
2 sheets leaf gelatine
300g white chocolate

plus extra to decorate
300ml pot double cream
250g pack light soft cheese

such as Philadelphia Light
85g caster sugar
2 tbsp icing sugar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal679
fat47g
saturates28g
carbs58g
sugars46g
fibre1g
protein8g
salt0.72g

low

Method

step 1

Break biscuits into the food processor and pulse until you have fine crumbs. Brush a little butter over the base and sides of a deep 20cm flan tin. Stir the remaining butter into the crumbs. Spoon into the flan tin, then press over the base and sides. Chill while you make the filling.
step 2

Stone and chop 3 of the apricots into small chunks. Put the gelatine in a bowl, cover with cold water, then leave to soften for 10 mins. Break up chocolate and put in a heatproof bowl with 100ml of the double cream. Stand over a pan of simmering water, then leave until melted, stirring occasionally. Squeeze water out of the gelatine, then stir into chocolate mix. Take off the heat and stir until dissolved. Beat the soft cheese and sugar together. Whisk remaining cream until stiff, then fold into the cheese. Fold in the chocolate, followed by the chopped apricots. Pour into the prepared tin and chill for at least 4 hrs or overnight.
step 3

Line a grill pan with foil. Cut remaining apricots into quarters, then place on the foil, cut-sides up. Dust with icing sugar and grill for a few mins until lightly browned. Cool, then arrange over the top. Shave some white chocolate curls, then pile up in the centre of the cheesecake and serve.

Recipe from Good Food magazine, August 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.16 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now